America's Test Kitchen From Cook's Illustrated

Season 16

2016 · 26 episodes

Episodes

1French Bistro FavoritesRecipes for simple pot-au-feu, and raspberry charlotte.
2New York Natives
3A Hearty Start to the DayRecipes for eggs pipérade, chocolate hazelnut spread, and 100 percent whole-wheat pancakes. Featuring a Tasting Lab on maple syrup.
4A Hearty Fall FeastRecipes for roasted brined turkey, roasted rack of lamb with sweet mint-almond relish, and root vegetable gratin. Featuring a Tasting Lab on Dijon mustard.
5Spanish Chicken and Israeli CouscousRecipes for Spanish braised chicken with sherry and saffron (pollo en pepitoria); and Israeli couscous with lemon, mint, peas, feta, and pickled shallots. Featuring a Tasting Lab on Israeli couscous.
6Pass the PastaRecipes for sausage meatballs and spaghetti, and tagliatelle with prosciutto and peas. Featuring an Equipment Corner covering insulated shopping totes.
7Chocolate-Caramel Layer CakeA recipe for chocolate-caramel layer cake. Featuring an Equipment Corner covering large ice cream makers and ice cream scoops.
8Why Not Add Wine?Recipes for Tuscan-style beef stew, and coq au riesling. Featuring an Equipment Corner covering corkscrew wine openers.
9Saucing Up Chicken and Roasting MushroomsTest cook Bryan Roof demonstrates how to make the best Quick Sauces for Sautéed Chicken. Then, equipment expert Adam Ried reviews serrated paring knives in the Equipment Corner. Next, gadget expert Lisa McManus reviews her favorite kitchen gadgets. Finally, test cook Julia Collin Davison uncovers the secrets to the ultimate Roasted Mushrooms with Parmesan and Pine Nuts.
10Sweet and Spicy Asian SpecialtiesMan on the street Doc Willoughby visits Joanne Chang at Myers + Chang to learn about shell-on shrimp. Then, test cook Becky Hays demonstrates how to make the best Crispy Salt and Pepper Shrimp at home. Next, tasting expert Jack Bishop conducts a tasting of Sichuan peppercorns. Finally, test cook Julia Collin Davison reveals the secrets to making Vietnamese-Style Caramel Chicken with Broccoli.
11A Roast for the HolidaysTest cook Bridget Lancaster demonstrates how to make the ultimate Fennel-Coriander Top Sirloin Roast. Next, equipment expert Adam Ried reviews carving boards in the Equipment Corner. Finally, test cook Julia Collin Davison uncovers the secrets to making the crispiest Duck Fat–Roasted Potatoes.
12Pork and PearsTest cook Bridget Lancaster reveals the secrets to making the best Milk-Braised Pork Loin. Then, tasting expert Jack Bishop conducts a tasting of apricot preserves. Next, gadget expert Lisa McManus uncovers the best apple corers. Finally, test cook Julia Collin Davison demonstrates how to make the ultimate Roasted Pears with Dried Apricots and Pistachios.
13Roast Chicken and Potatoes RevisitedTest cook Julia Collin Davison demonstrates how to make the ultimate Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce. Then, equipment expert Adam Ried reviews carbon-steel chef’s knives. Finally, test cook Bridget Lancaster uncovers the secrets to the perfect Boiled Potatoes with Black Olive Tapenade.
14Dinner in ItalyMan on the street Doc Willoughby learns all about Sicilian-style pizza from the Barbati family of L&B Spumoni Gardens in Brooklyn. Then, test cook Bridget Lancaster demonstrates how to make the ultimate Thick-Crust Sicilian-Style Pizza at home. Next, test cook Becky Hays uncovers the secrets to Homemade Ricotta Cheese. Finally, test cook Julia Collin Davison demonstrates how to make the best Pasta with Cauliflower, Bacon, and Bread Crumbs.
15Serving Up Noodles and RiceTest cook Julia Collin Davison demonstrates how to make the best Japanese-Style Stir-Fried Noodles with Beef at home. Then, equipment expert Adam Ried reviews knife sharpeners in the Equipment Corner. Finally, test cook Bridget Lancaster reinvents a classic, Fried Brown Rice with Pork and Shrimp.
16Italian with EaseTest cook Julia Collin Davison uncovers the secrets to making Semolina Gnocchi at home. Then, tasting expert Jack Bishop conducts a tasting of balsamic vinegar. Finally, test cook Bridget Lancaster demonstrates how to make the best Italian Sausage with Grapes and Balsamic Vinegar.
17French Pork Chops and BisqueTest cook Bridget Lancaster demonstrates how to make the best French-Style Pork Chops with Apples and Calvados. Next, tasting expert Jack Bishop conducts a tasting of Brie. Finally, test cook Julia Collin Davison reveals the secrets to making the ultimate Mushroom Bisque.
18Ultimate ChineseTest cook Bridget Lancaster demonstrates how to make the ultimate Mu Shu Pork at home. Then, equipment expert Adam Ried reviews rice cookers in the Equipment Corner. Finally, test cook Julia Collin Davison uncovers the secrets to making the best Crispy Orange Beef.
19Vegetarian EssentialsTest cook Julia Collin Davison demonstrates how to make the ultimate Black Bean Burgers at home. Next, tasting expert Jack Bishop conducts a tasting of vegetable broth. Then, test cook Becky Hays demonstrates how to make the freshest Super Greens Soup with Lemon-Tarragon Cream. Finally, test cook Dan Souza reveals the secrets to making Homemade Vegetable Broth.
20Braised to PerfectionTest cook Julia Collin Davison demonstrates how to make the ultimate Braised Halibut with Leeks and Mustard at home. Next, tasting expert Jack Bishop conducts a tasting of smoked salmon. Then, gadget expert Lisa McManus uncovers the best warming trays. Finally, test cook Bridget Lancaster reveals the secrets to making perfect Slow-Cooked Whole Carrots.
21Dinner in CubaMan on the street Doc Willoughby learns all about Cuban cuisine at La Carreta in Miami, Florida. Then, Dan Souza demonstrates how to make the best Cuban Braised Shredded Beef at home. Next, test cook Becky Hays uncovers the secrets to making Fried Sweet Plantains. Then, testing expert Adam Ried reviews grapefruit knives in the Equipment Corner. Finally, test cook Julia Collin Davison demonstrates how to make the ultimate Mango, Orange, and Jícama Salad.
22Country Ribs and Corn MuffinsTest cook Bryan Roof uncovers the secrets to making the ultimate Sweet and Tangy Grilled Country-Style Pork Ribs. Then, equipment expert Adam Ried reviews laundry stain removers in the Equipment Corner. Finally, test cook Dan Souza shows Chris how to make the best Savory Corn Muffins at home.
23Pork Kebabs and Steaks Hit the GrillTest cook Dan Souza demonstrates how to make the Ultimate Charcoal-Grilled Steaks at home. Next, equipment expert Adam Ried reviews steak knives in the Equipment Corner. Then, gadget expert Lisa McManus uncovers the best jar spatulas and jar openers. Finally, test cook Bryan Roof reveals the secrets to making perfect Grilled Pork Kebabs with Hoisin and Five-Spice.
24Mexican Mole and Drunken BeansJulia Collin Davison demonstrates how to make the best Chicken Mole Poblano at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of Mexican lagers. Finally, test cook Bridget Lancaster reveals the secrets to making the ultimate Drunken Beans.
25Grilled Chicken and Salad with a KickTest cook Becky Hays demonstrates how to make the perfect Peri Peri Grilled Chicken. Then, equipment expert Adam Ried reviews the latest grill gadgets in the Equipment Corner. Next, Chris answers cooking questions in Letters to the Editor. Finally, test cook Bridget Lancaster uncovers the secrets to making the best Pita Bread Salad with Tomatoes and Cucumber.
26Revolutionizing Classic Fruit DessertsTest cook Julia Collin Davison reveals the secrets to making the perfect Strawberry-Rhubarb Pie. Then, equipment expert Adam Ried reviews cold brew coffee makers in the Equipment Corner. Next, gadget expert Lisa McManus uncovers the best tea gadgets. Finally, test cook Dan Souza demonstrates how to make the best Cherry Clafouti.